Breakfast beans? This is a thing, and it’s tasty! This British-inspired dish is vegan without sacrificing flavor.

This homemade version of baked beans is naturally sweetened and full of flavor. Only one pot and just 30 minutes are required. We’ll show you exactly how to do it!

Baked Beans On Toast: Origin

There are many theories about where Baked Beans came from. The idea of baked beans and toast is a British classic. Heinz (yes, the ketchup manufacturer) claims that the combination was invented in 1927 by an executive.

British baked beans have traditionally been made using navy beans. These are small, white beans. In England, navy beans are also known as haricot beans. They can also be called Boston beans or white pea beans.

As part of the British Cooked English Breakfast, baked beans on toast are often served at breakfast. They are usually served at lunch with jacket potatoes (the British name for a baked Potato). They’re served even at dinner!

The base of this recipe is shallots sauteed with black pepper, sea salt, and garlic powder. Then, add water to make the sauce saucy. Add vinegar for tang and tomato paste for rich flavor. Maple syrup and maple molasses provide sweetness and depth. Mustard and Molasses also add depth. This mixture creates the sauce.

The sauce is simmered with white beans, and the beans are cooked to absorb the flavors. White (cannellini beans) are easy to find and have a mild taste. Other types of white beans will also work here.

These flavorful, saucy beans are served on toasted bread. Sourdough is our favorite.



  • Use 1 Tbsp of olive or avocado oil or water in the absence of fat.
  • Finely chop one medium shallot (75g or 1/2 cup)
  • Add more salt to taste.
  • Add more black pepper to taste.
  • Use 2 tsp Garlic Powder (or two cloves of fresh minced garlic).
  • 1 1/4 cups of water
  • 1 Tbsp apple cider vinegar
  • 1/4 cup tomato paste
  • Yellow mustard, 1 1/2 Tbsp
  • 4 tsp coconut sugar (or maple syrup)
  • We used Blackstrap Molasses.
  • 2 (15-oz.) Cans of white beans rinsed and drained (we prefer Great Northern or cannellini, but navy beans have a more traditional taste // or substitute 3 cups of cooked white beans from 1 cup of dry beans)


  • Serve on four slices of bread (gluten-free is available if necessary, or you can serve it with a baked potato).
  • Vegetarian butter or olive oils ( optional


  • Fresh arugula
  • Roasted cherry tomatoes
  • Wilted spinach


  • Heat a large pot over medium heat. Once the pot is hot, add the olive oil, avocado oil, or water, shallots, salt and pepper, and cook until translucent. This should take about 3 to 5 minutes.
  • Stir in the garlic powder or minced garlic. Add all remaining ingredients: water, apple cider vinegar, tomato sauce, mustard, maple syrup, and unsulphured moleseed to the pot. Mix again. If necessary, whisk to break up any clumps.
  • Stir to coat the beans after they have been drained and rinsed. Turn the heat up to medium-high and reduce the mixture for 8-10 mins (you should hear and see it bubbling). Reduce the heat if the sauce begins to spit. Covering the pot will prevent the sauce from reducing quickly.
  • Stir frequently to prevent sticking. After 10 minutes, the baked beans will be ready, and the sauce should have coated the beans. Stop the heat. Taste the beans and adjust by adding more salt to enhance flavor. You can also add maple syrup or apple cider vinegar to bring out the tang. Cover the pot with a lid to keep the beans hot.
  • Toast your bread if you are serving it with toast. We prefer sourdough. Remove the toast once it is golden brown — this usually takes 3 minutes.
  • You can butter toast with vegan butter or drizzle olive oil on top. Top with the beans.
  • Fresh is best and should be eaten with a fork and knife. It’s usually eaten with toasted bread that is a bit wet at the point where the sauce touches. Serve on a baked potato. Garnish with arugula or roasted cherries.
  • Beans can be stored in the fridge for 3-4 days or frozen for one month. Reheat the beans in a pan over medium heat (adding water if necessary to thin them if they are too thick).